10 Must-Make Radish Recipes For Spring

The humble radish is too often an afterthought. Radishes are part of the Brassicaceae family; nutritional superstars like broccoli, Brussels sprouts, kale, cauliflower, and others fall under the same umbrella. That means radishes are a surefire source of vitamin C, fiber, folate, potassium, and other essentials.

Plus, the peppery flavor adds a savory bite to any dish, for very, very few calories. (No need to count calories with the easy 10-minute meals and 10-minute workouts in Prevention's bestselling Fit in 10 plan. Try it today for FREE and get ready to buy smaller pants!)

Unlike other root veggies that bulk up pans of roasted autumn produce or wintertime stews, the radish is a spring superstar. Here are a few tasty ways to use it this season.

1 of 10

Antonis Achilleos

Radish Sandwiches with Cress Butter

This is one of the easiest ways to enjoy fresh spring radishes. You can find Easter Egg radishes in pretty pink, purple, and white hues at the market in April and May, but any small, thin-skinned variety will do.

DIRECTIONS:
In the bowl of a food processor fitted with a metal blade, combine the butter, cheese, watercress, and salt. Pulse until blended into a paste. Spread bread slices with cress butter. Top with radish slices and sprinkle with salt.

This is a lightened up version of the Mexican pork dish carnitas, which is simmered in its own fat. The toasted oregano adds a nice authentic touch. To ensure a terrific fiber boost, look for low-carb tortillas that offer about 50 calories and 8 grams fiber.

FOR THE PORK1. HEAT an outdoor grill to medium. In a cup, mix the paprika, salt, garlic powder, mustard, and red pepper. Rub all over the pork; drizzle with the oil. Stack the tortillas and wrap in foil to heat on the grill.2. GRILL the pork, turning 2 or 3 times, for 20 to 25 minutes, or until a meat thermometer inserted in the thickest part registers 150°F to 155°F. Transfer to a cutting board and let stand for 10 minutes for easier slicing. Meanwhile, place the tortillas on a cool corner of the grill to warm for about 10 minutes.

FOR THE SALAD1. COOK the oregano over medium heat in a small skillet, stirring often, for 2 to 3 minutes, until it smells toasty. Tip into a cup. In a medium bowl, mix the avocado, radishes, scallions, lime juice, and toasted oregano. Cut the pork on an angle into thin slices and cut larger slices in half. Pour the pork juices into the salad.2. PLACE a tortilla on a work surface. Arrange some pork on the bottom half; top with some of the salad and roll up, folding in the sides. Repeat with the remaining tortillas, pork, and salad. Serve right away.

Crisp, light, and refreshing­—everything a salad should be. The radishes, peas, and mint make for a downright tantalizing combination. Perfect for a festive meal. (Prevention Premium shows you how to take a new spin on egg salad.)

This easy-to-transport noodle bowl is delicious eaten right away at room temperature or straight out of the office fridge. It makes good use of leftover grilled or poached chicken, but a purchased rotisserie bird works just as well. (Got more chicken? Here are 11 fast meals you can make with rotisserie chicken.)

DIRECTIONS:1. WHISK together the almond butter, honey, soy sauce, vinegar, and 2 tablespoons water in a small bowl.2. BRING a large pot of water to a boil on high heat. Add the noodles and cook per package directions. Place in a colander, rinse with cold water, and drain thoroughly.3. COMBINE the noodles and the almond butter mixture in a large bowl, tossing to coat. Stir in the chicken, carrots, bell pepper, almonds, scallions, radishes, and cilantro. Divide among 4 bowls and serve.

Radishes are often overlooked for use in hot preparations, but they cook up beautifully. Adding the greens makes for a lovely side dish that's ideal with lamb, steak, or roasted fish. These tasty radishes can be paired with an entrée, or double the serving and enjoy them as a snack.

DIRECTIONS:
1. TRIM and wash the radishes, and cut them into quarters. Wash the greens but do not dry them. Set them aside to drain.2. IN a medium skillet set over low heat, warm the water, honey, and oil. When the honey has melted, add the radishes and stir to coat. Increase the heat to medium-low, cover, and cook, stirring often, for about 20 minutes, or until the radishes are crisp-tender and the glaze is clinging to them.3. STIR in the caraway seeds, radish greens, a pinch of salt, and the pepper. Cook, stirring constantly, for about 3 minutes, or until the greens have wilted and the caraway is fragrant. Stir in the vinegar and serve.

This salad is inspired by Tunisian arrangements of overlapping layers of thinly sliced vegetables, including fennel. The lemon dressing is peppered with the minced fronds, and because the fennel is raw and crisp, you'll want only the most tender parts of the bulb for this salad.

You can vary this to reflect your garden and palate. Add all kinds of peppers if you have them; include tomatoes or lemon cucumbers. “French Breakfast” radishes with their scarlet tips are beautiful, as are red onions tossed in vinegar first to make them mellow.

MAKE THE DRESSING1. COMBINE the lemon zest, juice, oil, ¼ teaspoon salt and some freshly ground pepper in a small bowl. Whisk vigorously until smooth and well blended. Stir in the fennel greens.

MAKE THE SALAD1. TOSS the onion slices in a few tablespoons vinegar and set aside to marinate (turning occasionally so they color brightly) while you assemble the salad.2. ARRANGE the pepper rings and top with the sliced fennel. Intersperse the radishes (scarlet ends facing outwards) with the olives around the edge. Arrange the hard-cooked eggs attractively in clusters of twos or threes, and mound the tuna in the center. Scatter the capers over the tuna. Drain the onions and set them around or over the salad.3. SPOON the dressing over all. Add a further pinch or two of salt and pepper, and serve.

This Vietnamese-inspired sandwich balances spicy sauce with the crisp, cool, crunch of fresh radishes and carrots. Cilantro and mint add even more flavor for zero calories, plus a dose of vitamins A and C.

Imported farmed shrimp has raised red flags at the FDA because of concerns about the use of banned antibiotics, so when buying shrimp, look for wild or farmed varieties from the US (here’s what you need to know about buying the safest, most eco-friendly shrimp). They contribute a filling 15 g protein to this spring salad for less than 200 calories.

Short, sturdy pasta shapes like gemelli or rotini work best for pasta salads, because the vegetables and dressings get caught in the nooks and crannies, making each bite flavorful. Ramp up the nutrition in this bowl by using whole-wheat pasta, which adds extra fiber to help you stay full. (Or, check out one of these 10 pasta recipes that won't leave you bloated.)

DIRECTIONS:
1. COOK asparagus in large pot of boiling water until tender, 3 minutes. Transfer asparagus to bowl of ice water, reserving cooking water (do not empty pot). Drain cooled asparagus and cut into 1½" pieces.2. WHISK cheese, oil, juice, cream, and ½ cup of the cooking water in large bowl. Stir in pepperoncini.3. RETURN water in pot to a boil. Add pasta and cook per package directions, stirring in peas during last minute of cooking time. Drain in colander and add to bowl with asparagus, arugula, radishes, and chives. Toss until just combined. Season.

Forgo processed veggies patties for this easy, fresh option, which turns meatless into max taste by mixing beans with scallions, carrots, and walnuts. Finish it off with a topping of creamy tahini sauce and fresh cucumber and radish.

A Part of Hearst Digital Media
Prevention participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.